We use brown sugar instead of golden syrup/treacle. And I’ve used a variety of different sausages (hot dogs, brats, whatever), sometimes cut the long way, sometimes cut into coins. The sausage/meat does need to be thoroughly cooked before heating.
Sausage of your choice in chunks
potatoes, cut up
onion, chopped
olive or other vegetable oil
pepper
Fry them all until nice and crispy.
Eggs Purgatorio:
Leftover spaghetti sauce
eggs
cheese
Heat the sauce, dump in a couple of raw eggs and the cheese, poach until the eggs are cooked (with runny yolks) and the cheese is melty.
Breakfast Burrito
eggs
cream cheese
bacon
chili spices
flour tortillas
Cut up the bacon, season with chili spices and saute. Scramble the eggs, add cream cheese near the end. Heat torts one at a time in a large frying pan. Stuff. I also like to add cilantro.
Here’s a salsa recipe I’ve discovered recently:
2 cups chopped fresh pineapple
1 smoked habanero (or three chipotles)
1 cup onion
1 cup cilantro
1 clove of garlic
Put all the ingredients in a blender to mix them all up. Cook it down a bit if you’d like, I’m not sure this step is even necessary.
Extremely good. Add more peppers if you can handle it.
I can’t stop thinking about this recipe.
I’m not hugely fond of graham crackers, BUT… what if you made this with vanilla wafers? You could either line the pan with vanilla wafers (or another plain cookie) and pour the “sauce” over, or, if you’re truly adventuresome and madcap, you could mix broken vanilla wafers into the sauce, then quickly spoon in dollops onto the nonstick foil and bake.
Maybe if I recite the multiplication tables, I can stop thinking about this.
Yup, mine are spaghetti-based too.
We do spaghetti with chopped cooked chicken, toasted walnuts, pesto, and parmesan cheese (in fact, we’re eating this tonight!)
Or, chop up and cook a package of bacon (don’t drain it), add a couple cans of diced tomatoes, a handful of green onions, spaghetti, and parmesan.
Thought of another: Ham, Cabbage, and Potatoes. I know, it doesn’t sound like what you wanted for dinner, but you’ll be happy when you’re eating it!
You can make this recipe with Saltine crackers as the base. It is addictive – sweet and salty.
OMIGOD.
And you could serve it with vanilla ice cream.
I have been known to crumble it and put it on ice cream, though I haven’t made it in ages. I think any carb-type base would work, really–vanilla wafers, saltines. I bet it’d work with shortbread, too.
I don’t know if doing it alone would work too well–it doesn’t seem to hold its shape that well, even with nuts chopped in. Maybe it’d be different with the vanilla wafer crumbs, but somehow I doubt it. That way would probably work to make something that’s just a crumble.
If I were doing it now, I’d probably just use parchment paper, but I hadn’t heard of it when I was making this.
Ham hocks and black-eyed peas.
Ham hock(s)
Black-eyed peas
Water
Bay leaf
Seasoning
Rib Roast:
1 3-4 rib standing rib roast
cracked peppercorns
kosher salt
olive oil
I got the recipe online. I takes over 2 hours to make, but you will not regret it.
1 large tomato
Serves 1.
Use chicken broth instead of water.
Apples, pineapple, and coconut. I find that delicious.
My wife also has a very good recipe for chicken salad which is chicken, mayo, chopped celery (optional), and craisins. They craisins are key and the dish gets better after you let it sit in the fridge for a day.
Really easy chicken:
1 boneless chicken breast per person (I usually make this for 2)
1 can chicken broth
1 can cream of mushroom soup
1 jar sliced mushrooms
Rice (I use the Uncle Ben kind in the individual bags that you boil in the microwave - 1 packet works for 2 people)
In a nonstick skillet, dump the chicken broth in.
Heat up the stove and the broth.
Put in the chicken breasts.
Cook for about 7 minutes on each side (check them for doneness by cutting into them)
Meanwhile, cook up the rice and heat up the mushroom soup.
Put the sliced mushrooms in the mushroom soup and stir to make a sauce
Put a chicken breast on a bed of rice and smother with sauce
Serve and enjoy! (oh, and the chicken broth just gets tossed–it’s just to give the chicken flavor, and I haven’t found anything else useful to do with it.)
It’s simple as heck and essentially college-student food, but I love it anyway. For me, this counts as “cooking”. 
I can’t stop thinking about it either, but I’m pretty sure it’s for a different reason.
Cold tofu with thousand year egg
Cubed silken tofu
Diced thousand year egg
Chopped green onions
Soy sauce
You intrigue me, sir. That’s a provocative statement.
A cheese dip of sorts.
One jar of Queso cheese dip.
One can of refried beans.
One can of Rotell tomatoes with green chiles. Drain very well (use the lid to squeeze out all of the juice).
About half a diced onion. More if your really like onion, less if you don’t. Use a sweet/yellow/purple/red onion, not one of those those more bitter white types.
Make a puree out of jalapeno peppers. Remove the stems but don’t bother with removing the insides or the seeds. Use just enough vinegar to make it a thick slurry.
Mix all but the jalapeno slurry in a bowl and heat/cook in a microwave. Cook a lot if you want the onions well cooked. Not so much if you don’t. Do about 2 minute increments that include good stirring/ mixing between nuking. Helps to let it sit a few minutes between nukings to let things simmer/cook the onions.
Once it is well mixed/melted/cooked add the jalapeno slurry until you can start taste the tang. Play with with how much you need to add to get the flavor/heat level you like.
If you wanna break the 5 ingredient rule, add paprika and garlic to taste as well. Paprika till the dip starts to become brownish is a good start. A few heaping spoons of minced garlic is also a good starting point.
Grab some chips and enjoy.
What my brain sees when I read the recipe: Take two sticks of butter, roll them around in a cotton candy machine for a half hour or until thickly coated. Serve with Graham Crackers.